Toledano, Antonia MaríaJordano, RafaelMedina, Luis ManuelLópez Mendoza, María CarmenUCH. Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los AlimentosProducción Científica UCH 20112024-10-162024-10-162011-05Toledano, A., Jordano, R., López, C., & Medina, L.M. (2011). Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham. Journal of Food Protection, 74(5), 826–829. https://doi.org/10.4315/0362-028X.JFP-10-4710362-028X1944-9097 (Electrónico)http://hdl.handle.net/10637/16288Este recurso está disponible en acceso abierto con la autorización de la revista o editorial.During the processing of dry-cured meat products, sarcoplasmic and myofibrillar proteins undergo proteolysis, which has a marked effect on product flavor. Microbial proteolytic activity is due to the action of mostly lactic acid bacteria (LAB) and to a lesser extent micrococci. The proteolytic capacity of molds in various meat products is of interest to meat processors in the Mediterranean area. Eleven LAB and mold strains from different commercial origins were tested for proteolytic activity against pork myosin, with a view to possible use of these strains as starter cultures for Iberian dry-cured ham. Proteolytic activity was tested by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The LAB strains with the highest proteolytic activity were Lactobacillus plantarum (L115), Pediococcus pentosaceus (Saga P TM), and Lactobacillus acidophilus (FARGO 606 TM). The best fungal candidate was Penicillium nalgiovense LEM 50I followed by Penicillium digitatum, Debaryomyces hansenii, and Penicillium chrysogenum.enopen accessProducto cárnicoMeat productPenicilliumDebaryomycesArtículohttps://doi.org/10.4315/0362-028X.JFP-10-471https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es